Perfect Hard Boiled Eggs
After we’ve enjoyed coloring our Easter eggs, my family likes to make Deviled Eggs with them to serve with our Easter Dinner.
By far, the hardest part of making Deviled Eggs is peeling them.
We’ve learned some tricks over the years to getting those shells off easier. The easy-peel-egg starts with how you cook them!
- 1/2 teaspoons salt
- 1 tablespoon distilled white vinegar
- 4 quarts of water (16 cups)
- 12 eggs
- Place eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Start with cold water and gently bringing the eggs to a boil. This will help keep them from cracking.
- Add a tablespoon of vinegar to the water. This will help keep the egg whites from running out of any eggs that happen to crack while cooking.
- Add a half teaspoon of salt to help both with the preventing of cracking and making the eggs easier to peel.
- Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few seconds.
- Reduce the heat to low, return the pan to the burner. Let simmer for one minute.
- After a minute, remove the pan from the heat, cover, and let sit for 14 minutes.
- It is very hard to overcook eggs using this method. You can let the eggs sit, covered, for up to 15-20 minutes without the eggs getting overcooked.
- Remove the eggs with a slotted spoon and place them into a bowl of ice water to cool.
- Once cooled, strain the water from the eggs. Store the eggs in a covered container in the refrigerator. They will keep up to 5 days.
- Eggs will peel easier after being refrigerated a day or two.
A Decorating Idea!
After your eggs are completely cool, here’s a fun and easy way to decorate them! Using some of your kids’ favorite stickers (or yours!), apply them to the eggs before you color them. Make sure all the edges of the stickers are pressed down. After the eggs have been colored and have dried completely, gently remove the stickers leaving the outline where the sticker was applied.